Imagine sinking your teeth into a perfectly soft, chewy cookie that's not just delectable, but also offers a smarter sweetening approach. These Fructose Oatmeal Raisin Cookies are about to revolutionize your baking game, delivering all the classic comfort of a traditional cookie with a healthier twist that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup fructose
- 1/2 cup butter, softened
- 1/2 cup raisins
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, cream together the softened butter and fructose until light and fluffy, using an electric mixer or whisk.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats and raisins, stirring gently to distribute evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingers to create a slight disk shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra plump raisins, soak them in warm water for 10 minutes before adding to the dough.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Allow cookies to cool on the baking sheet for 5 minutes to help them set properly before transferring.
- For added flavor, try toasting the oats lightly before mixing them into the dough.
- Store cookies in an airtight container with a slice of bread to help maintain moisture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
